CN113768102A - Pork sausage and processing method thereof - Google Patents
Pork sausage and processing method thereof Download PDFInfo
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- CN113768102A CN113768102A CN202111068656.3A CN202111068656A CN113768102A CN 113768102 A CN113768102 A CN 113768102A CN 202111068656 A CN202111068656 A CN 202111068656A CN 113768102 A CN113768102 A CN 113768102A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 199
- 235000013580 sausages Nutrition 0.000 title claims abstract description 56
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 39
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000010699 lard oil Substances 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 41
- 239000000047 product Substances 0.000 claims description 24
- 239000011265 semifinished product Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 3
- 210000001364 upper extremity Anatomy 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 24
- 239000005457 ice water Substances 0.000 description 14
- 150000003839 salts Chemical class 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 241000272525 Anas platyrhynchos Species 0.000 description 7
- 241000287828 Gallus gallus Species 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 229940023462 paste product Drugs 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 229920002752 Konjac Polymers 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 235000019692 hotdogs Nutrition 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of meat paste, in particular to pork sausage and a processing method thereof, 50 jin of minced pork, 0.1 jin of super-delicious taste, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of lard oil are minced. According to the pork sausage and the processing method thereof, the sausage processed by the materials and the processing method provided by the technical scheme has diversified tastes, the taste is superior to that of the sausage processed by the traditional raw materials and the processing method, and in addition, the processing cost of the sausage is lower.
Description
Technical Field
The invention relates to the technical field of food, in particular to pork sausage and a processing method thereof.
Background
Pork, also known as hog meat, is a meat obtained from domestic pigs and is the most popular meat in east and south east asia. The pork is sweet in taste, salty and mild, contains rich protein, fat, carbohydrate, calcium, iron, phosphorus and other nutrient components, and has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and the like. Pork is generally eaten by two methods, one method is to eat fresh cooked food, and the other method is to eat the pork after processing and storing. The processed pork product includes ham, preserved pork, jerky, bacon, sausage, etc. The existing pork sausage is usually prepared by directly stirring pork, adding salt, and filling the pork into a sausage casing for drying in the sun, but the sausage prepared by the method has poor taste and single taste, and cannot meet the taste of the public.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a pork sausage and a processing method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: a pork sausage comprises the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.
Specifically, the raw material of the pork sausage also comprises 0.1 jin of phosphate.
Specifically, the minced pork is one of pork back leg meat, pork waist fillet meat or pork front leg meat.
A processing method of pork sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials are viscous to obtain pork paste a 1;
step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;
step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;
step 4), filling the pork paste finished product a1 into a casing, and binding joints by using wire bundles to obtain a pork sausage semi-finished product a 1;
and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.
Specifically, the curing treatment in the step 5) is one of steaming and baking.
The invention has the beneficial effects that:
according to the pork sausage and the processing method thereof, the sausage processed by the materials and the processing method provided by the technical scheme has diversified tastes, the taste is superior to that of the sausage processed by the traditional raw materials and the processing method, and in addition, the processing cost of the sausage is lower.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The invention discloses pork sausage, which comprises the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.
Specifically, the raw material of the pork sausage also comprises 0.1 jin of phosphate.
Specifically, the minced pork is one of pork back leg meat, pork waist strip meat or pork front leg meat.
A processing method of pork sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials have viscosity, thereby obtaining pork paste a 1;
step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;
step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;
step 4), filling the finished pork paste product a1 into a casing, and binding the joint by using a wire bundle to obtain a semi-finished pork sausage product a 1;
and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.
Specifically, the curing treatment in the step 5) is one of steaming and baking.
Example one
The preparation method of the pork original flavor sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of Fuliphosphorus No. 1 seasoning, 0.7 jin of Fuliphosphorus No. 2 seasoning, 0.06 jin of super-delicious and 0.003 jin of Paomei seasoning, pouring into a stirrer, and uniformly stirring until the pork is viscous, thereby obtaining pork paste b 1;
step 2) adding 10 jin of ice water into the pork paste b1 until the ice water is completely absorbed by the pork paste b1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste b1, and uniformly stirring to obtain the pork paste b 2;
step 3) adding 18 jin of cassava powder into the pork paste b2, uniformly stirring, adding 20 jin of minced lard, 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product b 1;
step 4), filling the finished pork paste product b1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork sausage product b 1;
and 5) curing the semi-finished product b1 of the pork original sausage, and then refrigerating.
Example two
The preparation method of the pork hot dog sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste, 0.06 jin of concentrated pork essence powder, 15 jin of white sugar and 1.5 jin of monosodium glutamate, pouring the mixture into a stirrer, and uniformly stirring the mixture until the mixture has viscosity to obtain pork paste c 1;
step 2) adding 18 jin of ice water into the pork paste c1 until the ice water is completely absorbed by the pork paste c1, adding 1.6 jin of salt into the pork paste c1, and uniformly stirring to obtain the pork paste c 2;
step 3) adding 7 jin of cassava powder and 7 jin of corn starch into the pork paste c2, uniformly stirring, adding 10 jin of minced lard oil, 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product c 1;
step 4), filling the finished pork paste product c1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork hot dog sausage product c 1;
and 5) curing the semi-finished product c1 of the pork hot dog sausage, and then refrigerating.
EXAMPLE III
The preparation method of the pork ham sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste, 0.06 jin of concentrated pork essence powder, 15 jin of white sugar and 1.5 jin of monosodium glutamate, pouring the mixture into a stirrer, and uniformly stirring the mixture until the mixture has viscosity, thereby obtaining pork paste d 1;
step 2) adding 18 jin of ice water into the pork paste d1 until the ice water is completely absorbed by the pork paste d1, adding 1.6 jin of salt into the pork paste d1, and uniformly stirring to obtain the pork paste d 2;
step 3) adding 6 jin of cassava powder, 6 jin of raw powder and 6 jin of corn starch into the pork paste d2, uniformly stirring, adding 5 jin of minced chicken skin, 5 jin of minced duck skin, 5 jin of minced pork skin and 5 jin of minced konjak, and uniformly stirring to obtain a pork paste finished product d 1;
step 4), filling the finished pork paste product d1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork ham sausage product d 1;
and 5) curing the semi-finished product d1 of the pork ham sausage, and then refrigerating.
Example four
The preparation method of the pork parent sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste is viscous, thereby obtaining pork paste e 1;
step 2) adding 10 jin of ice water into the pork paste e1 until the ice water is completely absorbed by the pork paste e1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste e1, and uniformly stirring to obtain the pork paste e 2;
step 3) adding 5 jin of cassava powder, 5 jin of raw powder, 5 jin of corn starch and 5 jin of sweet potato powder into the pork paste e2, uniformly stirring, then adding 30 jin of minced lard, 5 jin of minced chicken skin, 5 jin of minced duck skin and 5 jin of minced pork skin, and uniformly stirring to obtain a pork paste finished product e 1;
step 4), filling the finished pork paste product e1 into a casing, and binding joints by using a wire bundle to obtain a semi-finished pork parent sausage product e 1;
and 5) curing the semi-finished product e1 of the parent pork sausage, and then refrigerating.
EXAMPLE five
The preparation method of the sausage with the pork cured meat comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-dominance, 0.02 jin of cured flavor, 0.003 jin of Taomei seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste has viscosity, thereby obtaining pork paste f 1;
step 2) adding 10 jin of ice water into the pork paste f1 until the ice water is completely absorbed by the pork paste f1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste f1, and uniformly stirring to obtain the pork paste f 2;
step 3) adding 13 jin of cassava powder and 5 jin of corn starch into the pork paste f2, uniformly stirring, adding 30 jin of minced lard oil, 5 jin of minced chicken skin, 5 jin of minced duck skin and 5 jin of minced pork skin, and uniformly stirring to obtain a pork paste finished product f 1;
step 4), filling the finished pork paste product f1 into a casing, and binding joints by using wire bundles to obtain a semi-finished pork cured sausage product f 1;
and step 5), curing the pork cured meat sausage f1, and then refrigerating.
EXAMPLE six
The preparation method of the corn pork sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-delicious, 0.01 jin of corn essence, 0.003 jin of peach beauty essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste has viscosity, thereby obtaining 1 g of pork paste;
step 2) adding 10 jin of ice water into the pork paste g1 until the ice water is completely absorbed by the pork paste g1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste g1, and uniformly stirring to obtain the pork paste g 2;
step 3) adding 8 jin of cassava powder and 5 jin of corn starch into the pork paste g2, uniformly stirring, adding 30 jin of minced lard oil, 5 jin of minced chicken skin and 5 jin of minced duck skin, uniformly stirring, and finally adding 10 jin of corn grains, and uniformly stirring to obtain a finished product of pork paste g 1;
and 4) filling the finished product g1 of pork paste into a casing, binding the joint by using a wire bundle to obtain a finished product g1 of the corn pork sausage, and refrigerating.
EXAMPLE seven
The preparation method of the black pepper pork sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 1.5 jin of black pepper, 0.003 jin of a peach essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork essence paste has viscosity, thereby obtaining pork paste h 1;
step 2) adding 10 jin of ice water into the pork paste h1 until the ice water is completely absorbed by the pork paste h1, adding 15 jin of white sugar, 1.5 jin of monosodium glutamate and 1.6 jin of salt into the pork paste h1, and uniformly stirring to obtain the pork paste h 2;
step 3) adding 8 jin of cassava powder, 5 jin of raw powder and 5 jin of corn starch into the pork paste h2, uniformly stirring, adding 30 jin of minced lard, 5 jin of minced chicken skin and 5 minced duck skin, and uniformly stirring to obtain a pork paste finished product h 1;
and 4) filling the finished product h1 of the pork paste into a casing, binding the joint by using a wire bundle to obtain a finished product h1 of the black pepper pork sausage, and refrigerating.
Example eight
The preparation method of the pork sausage comprises the following steps:
step 1) taking 50 jin of minced pork, 0.7 jin of a Fuliphosphorus No. 1 seasoning, 0.7 jin of a Fuliphosphorus No. 2 seasoning, 0.06 jin of super-strong flavor, 0.003 jin of a Paomei essence seasoning, 0.03 jin of pork essence paste and 0.06 jin of concentrated pork essence powder, pouring into a stirrer, and uniformly stirring until the pork paste is viscous, thereby obtaining m1 pork paste;
step 2) adding 15 jin of white sugar, 1.5 jin of monosodium glutamate, 1.6 jin of salt, 15 jin of red wine and 1 jin of glutinous rice wine into the pork paste m1, and uniformly stirring to obtain a finished pork paste m 1;
and 3) filling the finished pork paste product m1 into a casing, binding the joint by using a wire bundle to obtain a finished pork sausage product m1, and refrigerating.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The pork sausage is characterized by comprising the following raw materials: 50 jin of minced pork, 0.1 jin of super-delicious, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar, 1 jin of monosodium glutamate, 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch, 5 jin of starch and 30 jin of minced lard oil.
2. The pork sausage of claim 1, wherein: the raw material of the pork sausage also comprises 0.1 jin of phosphate.
3. The pork sausage of claim 1, wherein: the minced pork is one of pork back leg meat, pork waist strip meat or pork front leg meat.
4. The method for processing pork sausage according to any one of claims 1-3, wherein the method comprises the following steps: the method comprises the following steps:
step 1) taking 50 jin of minced pork, 0.1 jin of super-delicious, 0.1 jin of phosphate, 0.12 jin of pork essence paste, 0.08 jin of pork essence powder, 16 jin of white sugar and 1 jin of monosodium glutamate, and uniformly stirring the materials in a stirrer until the materials are viscous to obtain pork paste a 1;
step 2) adding 5 jin of sweet potato powder, 5 jin of cassava powder, 5 jin of corn starch and 5 jin of starch into the pork paste a1, and uniformly stirring to obtain pork paste a 2;
step 3) adding 30 jin of minced lard oil into the pork paste a2, and stirring to obtain a pork paste finished product a 1;
step 4), filling the pork paste finished product a1 into a casing, and binding joints by using wire bundles to obtain a pork sausage semi-finished product a 1;
and 5) curing the semi-finished product a1 of the pork sausage, and then refrigerating.
5. The processing method of pork sausage as claimed in claim 4, wherein: the curing treatment in the step 5) is one of steaming and baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111068656.3A CN113768102A (en) | 2021-09-13 | 2021-09-13 | Pork sausage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN113768102A true CN113768102A (en) | 2021-12-10 |
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| CN202111068656.3A Pending CN113768102A (en) | 2021-09-13 | 2021-09-13 | Pork sausage and processing method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211920A (en) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | A kind of sausage and preparation method thereof |
| CN106858368A (en) * | 2017-02-21 | 2017-06-20 | 北京稻香村食品有限责任公司 | A kind of local intestines and preparation method thereof |
| CN109418774A (en) * | 2017-08-30 | 2019-03-05 | 申泽民 | A kind of pork sausage |
-
2021
- 2021-09-13 CN CN202111068656.3A patent/CN113768102A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211920A (en) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | A kind of sausage and preparation method thereof |
| CN106858368A (en) * | 2017-02-21 | 2017-06-20 | 北京稻香村食品有限责任公司 | A kind of local intestines and preparation method thereof |
| CN109418774A (en) * | 2017-08-30 | 2019-03-05 | 申泽民 | A kind of pork sausage |
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